Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.


Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
16 Sep 2020
Historique:
pubmed: 18 8 2020
medline: 4 2 2021
entrez: 18 8 2020
Statut: ppublish

Résumé

Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography-mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (

Identifiants

pubmed: 32799537
doi: 10.1021/acs.jafc.0c03902
pmc: PMC7499417
doi:

Substances chimiques

Alcohols 0
Flavoring Agents 0
Volatile Organic Compounds 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

10088-10096

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Auteurs

José A Piornos (JA)

Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, U.K.

Dimitrios P Balagiannis (DP)

Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, U.K.

Lisa Methven (L)

Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, U.K.

Elisabeth Koussissi (E)

Global Innovation & Research, Heineken Supply Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands.

Eric Brouwer (E)

Global Innovation & Research, Heineken Supply Chain BV, Burgemeester Smeetsweg, 1, Zoeterwoude 2382 PH, The Netherlands.

Jane K Parker (JK)

Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, U.K.

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Classifications MeSH